How would this pair with some sangria?? thoughts for a warm summer day. Just a thought.-Lisa
Chilled Gazpacho has ancient roots. It is thought to be brought over to Spain by the Moors or Romans. It can be either rustic and chunky or smooth and elegant. There are several variations adding avocado, corn, or even crab meat. Great served on a hot summer day. -Keith
Chilled Gazpacho Soup
Serves 6-8
1 large tomato, peeled and seeded
½ medium red onion
½ cucumber, peeled and seeded
½ green pepper, seeded
1 large stalk of celery
2 tsp. parsley, minced
2 tsp. chives, finely chopped
1 garlic clove, minced
4 cups V-8 juice (or tomato juice)
¼ cup red wine vinegar
2 tbs. olive oil (extra virgin)
1 tbs. lemon juice
1 tsp. granulated sugar
1 tsp. salt
¼ tsp. white pepper
¼ tsp. Tabasco sauce
1 tbs. Worcestershire sauce
1) Quarter inch dice all vegetables and set aside.
2) Combine the rest of the ingredients mixing well.
3) Fold vegetables in with liquid mixture and refrigerate until cold.
4) Serve as is or garnish with any of these, chopped hard boiled egg,
finely chopped green onions, avocado, bacon bits, blue lump crab meat, cut corn or
croutons.
